Thai Chicken Stew
INGREDIENTS:
- 3 pounds boneless chicken (thighs or breasts will work)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 (13.5-ounce) can full-fat coconut milk
- 1/3 cup tomato paste
- 1/2 cup Thai red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 2 teaspoons fresh lime juice
- 2 teaspoons sea salt
- 3/4 teaspoon ground ginger
- 4 cups mixed vegetables (frozen or fresh)
- fresh cilantro, for garnish
- cauliflower rice, for serving
INSTRUCTIONS:
- Place the chicken, onion, garlic, in the bowl of an electric pressure cooker (such as an InstantPot).
- Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.
- Secure the lid and set the machine to Meat/Stew for 15 minutes, or 30 minutes if using frozen chicken (or really large breasts like I had in the video). If using a different machine, use manual high pressure.
- When the timer sounds, release the pressure immediately and remove the chicken with tongs. Give it a rough chop then return it to the pot. Add the vegetables to the top. Reseal the lid and set the machine again for 2 minutes. Release the pressure and stir the vegetables into the sauce. Serve garnished with cilantro.
VIDEO